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Grilled pesto salmon over quinoa with tomatoes and greens in a white diner bowl on a light grey background.

Grilled Pesto Salmon Quinoa Bowl

tomato, olives, arugula

STARS

Top a grilled, flaky fillet of salmon with a dynamic basil-pesto sauce. The healthy fat in the fish boosts your absorption of the nutrients in the delicious base of this bowl, made of fiber-rich quinoa, cherry tomatoes, olives, parsley, and arugula. Give your bowl tangy smoothness with a dash of lemon and olive oil, along with a sprinkling of parmesan for complex nuttiness.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Salmon

  • 4 5-ounce salmon filets
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Quinoa Salad 

  • 1 cup red or white quinoa
  • ¾ teaspoon salt
  • Pinch black pepper
  • 1¼ cup cherry tomatoes, halved
  • ½ cup sliced green onion
  • ½ cup kalamata olives
  • ⅓ cup thinly sliced red onion
  • ⅓ cup chopped parsley 
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil

Basil Pesto 

  • 1 lemon, juiced
  • 1 garlic clove
  • 2 tablespoons pine nuts
  • ½ cup shredded parmesan cheese
  • 2 cups basil leaves
  • ½ cup packed baby arugula 
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste
  • ½ cup olive oil

Garnish

  • 3 ounces baby arugula
Directions
1
In a small saucepan, combine the quinoa with 2 cups of water and the salt. Bring to a simmer, reduce heat to low, cover and cook for 12 minutes. Cool slightly, then toss with the tomatoes, green onions, kalamata olives, red onion, parsley, lemon juice, and oil.  
2
Meanwhile, make the pesto. Combine all of the ingredients except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency.  It is important that you add the oil slowly and not all at once. Season to taste.
3
Preheat your indoor or outdoor grill to medium.
4
Season the salmon fillets with salt and pepper. Place the fish on the grill skin side up for 5 minutes. Flip and grill for another 5 minutes. The internal temperature of the salmon will be 115°F at medium rare.  If you prefer your salmon more well done just leave it on the grill another 1-2 minutes per side.
5
To serve, divide the quinoa salad between bowls with salmon fillets on top.  Garnish with baby arugula and serve with the basil pesto.

Grilled Pesto Salmon Quinoa Bowl

tomato, olives, arugula

STARS

Top a grilled, flaky fillet of salmon with a dynamic basil-pesto sauce. The healthy fat in the fish boosts your absorption of the nutrients in the delicious base of this bowl, made of fiber-rich quinoa, cherry tomatoes, olives, parsley, and arugula. Give your bowl tangy smoothness with a dash of lemon and olive oil, along with a sprinkling of parmesan for complex nuttiness.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Salmon

  • 4 5-ounce salmon filets
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Quinoa Salad 

  • 1 cup red or white quinoa
  • ¾ teaspoon salt
  • Pinch black pepper
  • 1¼ cup cherry tomatoes, halved
  • ½ cup sliced green onion
  • ½ cup kalamata olives
  • ⅓ cup thinly sliced red onion
  • ⅓ cup chopped parsley 
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil

Basil Pesto 

  • 1 lemon, juiced
  • 1 garlic clove
  • 2 tablespoons pine nuts
  • ½ cup shredded parmesan cheese
  • 2 cups basil leaves
  • ½ cup packed baby arugula 
  • ¼ teaspoon salt, to taste
  • Pinch black pepper, to taste
  • ½ cup olive oil

Garnish

  • 3 ounces baby arugula

Directions

1
In a small saucepan, combine the quinoa with 2 cups of water and the salt. Bring to a simmer, reduce heat to low, cover and cook for 12 minutes. Cool slightly, then toss with the tomatoes, green onions, kalamata olives, red onion, parsley, lemon juice, and oil.  
2
Meanwhile, make the pesto. Combine all of the ingredients except the oil in a blender, food processor, or immersion blender. Process until mostly smooth. With the motor running, slowly add the oil until you reach a smooth and creamy consistency.  It is important that you add the oil slowly and not all at once. Season to taste.
3
Preheat your indoor or outdoor grill to medium.
4
Season the salmon fillets with salt and pepper. Place the fish on the grill skin side up for 5 minutes. Flip and grill for another 5 minutes. The internal temperature of the salmon will be 115°F at medium rare.  If you prefer your salmon more well done just leave it on the grill another 1-2 minutes per side.
5
To serve, divide the quinoa salad between bowls with salmon fillets on top.  Garnish with baby arugula and serve with the basil pesto.